Olive oil as a functional food: Epidemiology and nutritional approaches

Aliza H. Stark*, Zecharia Madar

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

213 Scopus citations

Abstract

Olive oil is an integral ingredient of the Mediterranean diet and accumulating evidence suggests that it may have health benefits that include reduction of risk factors of coronary heart disease, prevention of several varieties of cancers, and modification of immune and inflammatory responses. Olive oil appears to be an example of a functional food, with varied components that may contribute to its overall therapeutic characteristics. Olive oil is known for its high levels of mono-unsaturated fatty acids and is also a good source of phytochemicals including polyphenolic compounds, squalene, and α-tocopherol.

Original languageAmerican English
Pages (from-to)170-176
Number of pages7
JournalNutrition Reviews
Volume60
Issue number6
DOIs
StatePublished - 2002

Keywords

  • Cancers
  • Coronary heart disease
  • Functional food
  • Mediterranean diet
  • Olive oil

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